Sautéd kale topped with fresh Ruby Kraut and spicy micro greens, alongside Healthy French Fries and an egg. A perfect brunch.
On it’s own lightly cooked kale has a wonderfully nutty and robust flavor. It makes just about any dish feel more vibrant and well rounded. Pair these greens with grains, legumes, meats or eggs. You could even add some to a sandwich. Try using different varieties of kale and notice the nuances in taste and texture. My favorites are Lacinato and Russian Red!
Baby kale in the pan. The medium heat + oil causes the bottom leaves to take on a “kale chip” texture and flavor.
Basic Sautéd Kale
This easy side dish pairs well with just about anything, but can also be a healthy and delicious snack on its own.
- Prep Time: 3m
- Cook Time: 7m
- Total Time: 10m
- Serves: 2
Ingredients
- 1 bunch of Kale, chopped (roughly 1 lb Baby Kale)
- 1 tablespoon Olive Oil or Grass-fed Butter
- 1/4 teaspoon Himalayan Sea Salt
Instructions
- Wash the kale.
- For full sized leaves, roll them into a cigar then chop away.
- Using a 12″ or larger pan with lid, heat the oil or butter on medium heat for a couple minutes until it’s hot. Dust the pan with some of the salt.
- Toss the kale in and dust with the remaining salt. Cover and let cook for 3-4 minutes.
- Stir well to get the kale up from the bottom of the pan. Cover again and let cook another 2 minutes.
Serve
- Serve immediately. The kale will cool fast, so let this be the last step before you plate your meal. Drizzle with a little olive oil and garnish with black pepper, micro-greens or a spoonful of sauerkraut.
